I love spinach pie. Let me say that again, so it sinks in: I love spinach pie.
Spinach pie has been a staple at our shindigs for so long that we needed to take a break — hence the recent fascination with kale!
Now that our poor pie recipe has been in hibernation for several months I think thats its ready to come out of retirement. Maybe it ran out of money like The Who and needs to make a surprise appearance!
Makes a large baking tray, which is a lot of pie!
- 4-5 cans of spinach
- 8 oz mozzerella (not the freshly made kind), shredded
- 8 oz white cheddar, shredded
- 1 bunch of dill, finely chopped
- 2 bunches of scallions, sliced thin
- 1 box of phyllo or puff pastry dough. I prefer the phyllo, but the puff pastry makes for a nice change once in a while.
- 3 eggs
- 1 lb ground lamb or beef (optional), seasoned with oregano and salt.
- Pam spray (the olive oil one is preferred)
- Preheat oven to 350 degrees.
- If you decided to use meat (which you should), then season it with a lot of oregano and brown in a large skillet. Drain fat and cool while preparing the rest.
- Combine dill, scallions, cheeses and 2 eggs in large bowl (use your hands, its more fun)
- Coat the bottom of a large baking tray with Pam spray
- Layer in ½ of the dough onto the bottom of the pan, every few layers give a tiny spritz of olive oil spray.
- Spread the dill and cheese mixture evenly over the dough.
- Drain spinach well and spread evenly over rest of the pie.
- Spread the cooled meat evenly over spinach.
- Layer the remaining dough over everything in the pan
- Mix up the last egg, and “paint” over surface of dough
- Place pan in the oven and cook until golden brown (30-45 minutes)
- Let the pie cool a bit and cut into squares.
- Reheat to serve.